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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup raw peanuts roasted and skinned
  • 1/3 cup singhoda no lot/water chestnut flour
  • 1/2 cup powdered sugar
  • 1/4 cup +3 teaspoons ghee
  • 1/4 teaspoon powdered green cardamom

Method
 

  1. Begin by prepping up the peanuts by grinding the roasted and skinned peanuts to a fine powder.
  2. Take a heavy bottom pan or karahi and put it on a medium flame.
  3. Add 1/4 cup ghee and once it melts and add the water chestnut flour and fry it till it emits pleasant smell. Takes around 3-4 minutes. Remember to keep stirring it continuously.
  4. Once the flour has cooked well and it emits a pleasant aroma, add the ground peanuts and cook for another 3-4 minutes.
  5. Turn off the flame, allow the mixture to cool down a little after which add the powdered sugar and cardamom powder.
  6. When the mixture is cool enough to handle, roll it in ladoos. It makes 22 small ladoos.
  7. If you find the mixture is not holding its shape, add couple of teaspoons of melted

Notes

Remember to keep the flame on medium during the entire cooking process.